Gluten-Free Apple Cinnamon Donuts Baked and Glazed
These homemade gluten-free apple cinnamon donuts are made with almond and tapioca flour and real apple bits and are naturally sweetened with maple syrup. Baked in a donut mold, topped with a simple maple white chocolate glaze, and garnished with toasted coconut and pumpkin seeds, they offer the perfect combination of flavor and texture.
Why You’ll Love This Gluten-Free Apple Cinnamon Donut Recipe
- Real Apple Flavor: Fresh apple bits baked right into the donuts bring a natural sweetness and texture.
- Naturally Sweetened: Sweetened with maple syrup, offering a delicious flavor without refined sugars.
- Simple Glaze: The maple white chocolate glaze is made with only three ingredients and adds the perfect finish.
- Baked, Not Fried: Enjoy a healthier alternative to traditional donuts without compromising on flavor.
Ingredients & Substitutions
Here is everything you need to make the best-tasting homemade gluten free apple donuts recipe:
Coconut Oil: If you’re not a fan of coconut oil, you can easily replace it with an equal amount of melted butter, vegetable oil, or any other preferred cooking oil.
Almond Flour: While almond flour provides a wonderful texture, you can substitute it with other gluten-free flours such as oat flour, rice flour, or a gluten-free flour blend of your choice. You may need to adjust the amount until the batter’s thickness is similar to a thicker pancake batter*
Tapioca Flour: You can replace the tapioca flour with additional almond flour if needed. But the texture of the donut will be slightly more grainy.*
Maple Syrup: If you’re out of maple syrup, alternatives like honey, agave syrup, or even brown rice syrup can be used as a replacement.
Apple Cider Vinegar: If you don’t have apple cider vinegar on hand, you can swap it out for an equal amount of white vinegar or even lemon juice.
Cinnamon: You can omit the cinnamon or replace ginger, nutmeg, or all spice.
White Chocolate Melting Wafers: If you can’t find white chocolate melting wafers, regular white chocolate chips work well for the maple white chocolate glaze.
Maple Extract: This is different than maple syrup. You can replace it with vanilla extract or almond extract to enhance the flavor of the melted white chocolate.
Toasted Coconut: You can omit the toasted coconut or use regular coconut. You can sweetened or unsweetened.
Toasted Pumpkin Seeds: You can omit the toasted pumpkin seeds or pepitas. You can also replace them with slivered almonds, sunflower seeds, chopped walnuts, pecans, or other nut of choice.
*I have not tested this substitution.
How to Make My Gluten Free Apple Cider Donuts Recipe
Step 1. Cook the apple
Finely dice one apple into small bite-size pieces. Bring a small frying pan to medium/high heat and add your apples. Sprinkle with coconut oil, a sprinkle of cinnamon, and a few dashes of salt. Continue cooking and stirring for 3-4 minutes until the apples are tender. Transfer to a paper towel-lined plate to cool and drain any excess moisture.
Step 2. Make the donuts
In a large mixing bowl, combine the wet ingredients including eggs, coconut oil, pure (or imitation) maple syrup, apple cider, vanilla, and apple cider vinegar. Whisk until well-blended.
Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt. Whisk until well-blended.
Stir in the cooked apple bits.
Generously spray your metal or silicone donut pan. Fill the donut cavities with roughly 1/4 cup of apple cider donut batter.
Bake in the oven at 350°F for 18-20 or until the sides and top turn golden brown. Remove from the oven allow the pans to cool on the counter for 10-15 minutes before removing the baked donuts. All the donuts to cool completely before applying the glaze.
Step 3. Toast the coconut and pumpkin seeds
Add butter to a small frying pan over medium heat. Then add the shredded coconut and a dash of salt. Stir continually for several minutes until the coconut turns golden brown. Repeat the same process for the pumpkin seeds. Cook until the seeds turn an amber color. Be careful not to burn.
Step 3. Glaze the donuts
Add several drops of maple syrup to the bottom of a microwave-safe bowl. Add the white chocolate chips or melting wafers to the bowl. Microwave in 20-second intervals, stirring in between. Cooking for longer could overheat the chocolate, causing it to ‘break’ and become dry and chalky. After 2-3 intervals, the chocolate should be smooth and creamy.
Option 1: Dip the donut in the bowl of melted chocolate.
Option 2: Spoon the chocolate over the donut, allowing it to drip over the sides for a more rustic look.
Place on a sheet of parchment paper. Sprinkle with a light dusting of cinnamon. Then add toasted coconut and pumpkin seeds. Allow the donuts to cool on the counter and the chocolate to set before enjoying.
Helpful Recipe Notes
- Mixing the wet ingredients thoroughly in a large mixing bowl ensures a smooth and consistent donut batter.
- Using fresh apple cider and ground cinnamon contributes to the authentic fall flavors in the apple cinnamon donuts.
- Achieve the golden brown perfection by watching the donuts while baking. Baking times may vary, so it’s a good idea to start checking around the 18-minute mark.
- For the maple glaze, make sure to melt the white chocolate with coconut oil and add a few drops of maple syrup extract for that enticingly sweet glaze.
- These gluten-free donuts are a perfect fall treat for those who appreciate the taste of the season using simple ingredients.
Delicious Serving Suggestions
- With morning coffee or tea: Pair these donuts with your favorite hot beverage for a cozy breakfast.
- Topped with extra cinnamon: Sprinkle a bit of cinnamon on top for added warmth and spice.
- Served warm: Enjoy the donuts fresh out of the oven for the best melt-in-your-mouth texture.
- As a dessert: Serve with a scoop of vanilla or cinnamon ice cream for a perfect dessert pairing.
Do you love donuts? Check out more of my easy and nutritious donut recipes:
- Easy Gluten-Free Baked Strawberry Donuts with Glaze
- Gluten-Free Halloween Spiderweb Baked Chocolate Donuts
- Gluten-Free Chocolate Glazed Donuts Almond Flour
- Gluten-Free Chocolate Donuts w/ White Chocolate Glaze
Gluten-Free Apple Cinnamon Donuts Baked and Glazed
Ingredients
Sauteed Apples:
- 1 medium apple
- 1 tablespoon coconut oil
- dash cinnamon
- dash salt
Apple Donuts:
- 2 eggs
- 3 tablespoons coconut oil
- 3 tablespoons maple syrup
- 3 tablespoons apple cider
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1-1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Maple White Chocolate Glaze:
- 1/2 cup white chocolate melting wafers (or white chocolate chips)
- 1 tablespoon coconut oil
- 3 drops maple syrup extract
Garnish:
- 1/3 cup shredded coconut
- 1/3 cup pumpkin seeds (green pepitas)
- 2 teaspoons butter
- 2 pinches salt
Instructions
- Preheat oven to 350°F.
Cooked Apple:
- Finely dice one apple into small bite-size pieces. Bring a small frying pan to medium/high heat and add your apples. Sprinkle with coconut oil, a sprinkle of cinnamon, and a few dashes of salt. Continue cooking and stirring for 3-4 minutes until the apples are tender. Transfer to a paper towel-lined plate to cool and drain any excess moisture.
(Optional) Toasted Coconut & Pumpkin Seeds:
- Add butter to a small frying pan over medium heat. Then add the shredded coconut and a dash of salt. Stir continually for several minutes until the coconut turns golden brown. Repeat the same process for the pumpkin seeds. Cook until the seeds turn an amber color. Be careful not to burn.
Donuts:
- In a large mixing bowl, combine the wet ingredients including eggs, coconut oil, pure (or imitation) maple syrup, apple cider, vanilla, and apple cider vinegar. Whisk until well-blended.Add the dry ingredients, including almond flour, tapioca flour, cinnamon, baking powder, baking soda, and salt. Whisk until well-blended.Stir in the cooked apple bits.
- Generously spray your metal or silicone donut pan. Fill the donut cavities with roughly 1/4 cup of apple cider donut batter.Bake in the oven at 350°F for 18-20 or until the sides and top turn golden brown. Remove from the oven allow the pans to cool on the counter for 10-15 minutes before removing the baked donuts. All the donuts to cool completely before applying the glaze.
- Add several drops of maple syrup to the bottom of a microwave-safe bowl. Add the white chocolate chips or melting wafers to the bowl. Microwave in 20-second intervals, stirring in between. Cooking for longer could overheat the chocolate, causing it to 'break' and become dry and chalky. After 2-3 intervals, the chocolate should be smooth and creamy.
- Option 1: Dip the donut in the bowl of melted chocolate. Option 2: Spoon the chocolate over the donut, allowing it to drip over the sides for a more rustic look.Place on a sheet of parchment paper. Sprinkle with a light dusting of cinnamon. Then add toasted coconut and pumpkin seeds. Allow the donuts to cool on the counter and the chocolate to set before enjoying.
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